Posts Tagged ‘cake mix’
Twinkie Truffles
May 17, 2013 | 
Author Step aside Twinkies, these truffles have you beat! You won’t need to hunt down the remaining Hostess cakes left in the world once you bite into one of these beauties. After yesterday, I decided to not even try to share something healthy today. It would just look like a joke seeing those two recipes side by side on my homepage. So I present to you, Twinkie truffles!
The truffle base is similar to a cake ball, but instead of frosting I mixed the cake crumbs with marshmallow creme. Then to take them over the top and get into Twinkie-character, a marshmallow creme filling is piped into the middle before being dipped in yellow chocolate coating. Do you see the resemblance?
One year ago: Thai Chicken Pizza
Two years ago: Grilled Steak Salad with Blue Cheese Dressing
TWINKIE TRUFFLES
Makes approximately 3 dozen truffles
Ingredients:
CAKE BALLS
1 box yellow cake mix (plus ingredients on box)
1 Tbsp vanilla extract
7 oz. marshmallow creme
CREAM FILLING
2 tsp very hot water
1/4 tsp salt
7 oz. marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla extract
COATING
6 oz. yellow candy melts
2 oz. white candy melts
Directions:
- Bake cake mix according to package directions adding the extra vanilla into the mix along with the other liquid ingredients. When completely cool, crumble into a large bowl and mix with marshmallow cream until well blended (and hand mixer gets the job done).
- Using a cookie scoop form the cake balls and hollow out the center with your finger. Keep about the amount of six cake balls of dough aside. Place on a parchment paper lined cookie sheet and freeze for at least 30 minutes.
- Meanwhile, make the cream filling. Dissolve salt in very hot water and set aside to cool. Whip marshmallow cream, shortening, powdered sugar and vanilla until fluffy. When cool, add salt water and whip to combine. Place cream in a zip top bag and refrigerate until ready to use.
- Snip the corner of the bag so you can pipe into the hollow balls. Remove balls from freezer and fill each with cream. Take small amounts of the leftover dough that didn’t get frozen and smooth over top to enclose cream completely inside ball. Place back into the freezer from an additional 20 minutes.
- When you are ready to dip. Place candy melts in a double boiler and stir until smooth. Dip each ball and when completely covered, allow excess to drip off and place back on parchment paper. Allow to harden and enjoy!
Source: Adapted from Crumbs and Chaos.
Birthday Overload Pancakes
Did you really think I would leave off for my birthday weekend with my post yesterday, lacking cake batter, peanut butter, and cookie dough? Yes it was a most splendid ice cream, but I refuse to spend my birthday without at least one of those 3 things! So I went ahead and made breakfast using all three…
Peanut butter pancakes.
Eggless chocolate chip cookie dough.
Funfetti “syrup”.
Put the three together and you get an overload of some of my most favorite things about the dessert world… but for breakfast! And since it’s my birthday it’s completely acceptable to eat this first thing in the morning.
And since today is also star wars day (may the fourth be with you), I had originally made these pancakes with star wars vehicle pancake molds, but they didn’t come out right so I ended up just making the rest regular. So you’ll have to just imagine these as cool Millenium Falcons and X wings and Tie Fighters.
One year ago: Funfettinutter Cupcakes for Two (or One Birthday Girl)
Two years ago: Peanut Butter Cup S’mores Ice Cream
BIRTHDAY OVERLOAD PANCAKES
Makes about 1.5 dozen
Ingredients:
COOKIE DOUGH
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp sugar
1/4 cup brown sugar
1 Tbsp milk
1/4 tsp vanilla extract
1-1/4 cups all-purpose flour
1/8 tsp salt
1/4 cup mini semisweet chocolate chips
PANCAKES
1-3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1-1/2 cups milk
1 egg
1 Tbsp sugar
1/4 creamy peanut butter
1/4 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
CAKE BATTER “SYRUP”
1/2 cup dry white cake mix
1/4 cup water
2 Tbsp sprinkles, plus more for garnish
Directions:
- To make the cookie dough, in a large bowl, beat butter and sugars with an electric mixer on medium until light and fluffy. Mix in milk and vanilla.
- Stir in flour and salt and mix on low until incorporated. Fold in chocolate chips. Set aside.
- To make pancakes, in a large bowl, sift together the flour, baking powder, and salt.
- In a medium bowl, combine the milk, egg, sugar, peanut butter, and Greek yogurt. Beat with an electric mixer on low until smooth. Add mixture to the dry ingredients, and mix until just combined.
- Heat a large griddle over medium heat. Ladle the batter onto the griddle and cook until golden brown on both sides, about 2-3 minutes per side.
- Keep pancakes warm by placing on a oven-proof tray in an oven preheated to 200 degrees.
- To make the “syrup”, whisk together the cake mix and water until smooth. Fold in sprinkles.
- To serve, layer pancakes alternating with crumbled bits of cookie dough, topped with a drizzle of cake batter “syrup”. Add extra sprinkles if desired.
Source: Cookie Dough from The Cookie Dough Lover’s Cookbook. Pancakes adapted from The Peanut Butter & Co. Cookbook. Cake Batter “Syrup” adapted slightly from Little Bitty Bakes.
Posted in Breakfast, Pancakes | 
Tags: cake mix, chocolate, Funfetti, Greek yogurt, peanut butter, sprinkles | 
15 Comments »
Cake Batter Chocolate Chip Cookies
Cake batter in cookie form? Yes please. This recipe actually made me think of all kinds of cake batter flavored cookies that could be made (similar to my streak of different cake batter dips). But I was particularly excited by the recipe using tall cookie dough balls resulting in thicker cookies. Unfortunately they did not come out as thick as I had hoped. I was testing out a new cookie sheet for these so may need to play with it more (I received 3 different kinds of cookie sheets for Christmas and I am supposed to report back to my dad which one is best). Regardless of their height, they were still a great cake batter tasting tasting cookie and is worthy to take up space in your freezer for those emergency cookie moments. Such as every day life.
One year ago: Gluten-Free Bananas Foster Muffins
Two years ago: Cashew Chicken
CAKE BATTER CHOCOLATE CHIP COOKIES
Makes about 2.5 – 3 dozen
Ingredients:
1-1/4 cup all-purpose flour
1-1/4 cup yellow or white boxed cake mix
1/2 tsp baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1/2 tsp vanilla extract
1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup sprinkles
Directions:
- In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.
- Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix the dough. Fold in the chocolate chips and sprinkles.
- Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.
- Preheat oven to 350 degrees.
- Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be “taller” than they are wide. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.
- Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Source: Sally’s Baking Addiction
Red Velvet Hot Cocoa Mix & Cream Cheese Frosting Marshmallows
This is my fourth hot cocoa mix recipe. First I made a regular version, followed by Salted Caramel, then recently made Peanut Butter and now Red Velvet! In case that isn’t enough, since last time I made special peanut butter marshmallows to pair with the peanut butter hot cocoa, I decided to go ahead and make cream cheese frosting marshmallows to complete the full flavor of a red velvet experience. And I think I am now officially in love with homemade marshmallows. You’d think that would’ve been solidified when my first was the peanut butter version, but cream cheese marshmallows? Holy freaking awesomeness.
If you notice in the background, I packaged up single servings of hot cocoa and a marshmallow in mini red containers to give away as Valentine’s Day presents. It’s a present that warms the heart, body, and soul!
One year ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream
Two years ago: Guiltless Fettuccine Alfredo
RED VELVET HOT COCOA MIX
Makes about 24 servings
Ingredients:
3 cups nonfat dry milk powder
2 cup powdered sugar
2 cups red velvet cake mix (dry)
1-1/2 cups cocoa powder
1 cup white chocolate chips
1/4 tsp salt
Directions:
- Whisk together all ingredients in a large bowl.
- Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
- Store in an airtight container for up to 3 months.
- To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream, miniature marshmallows, or homemade cream cheese frosting marshmallows! (recipe below)
CREAM CHEESE FROSTING MARSHMALLOWS
Makes 4 dozen
Ingredients:
3/4 cup of water, divided
3 (.25 ounce) packages unflavored gelatin
3 oz. light cream cheese, softened
2 cups sugar
Dash of vanilla extract
1/4 cup cornstarch
1/4 cup powdered sugar
Directions:
- Line a 9×9 inch baking dish with plastic wrap that’s sprayed with non-stick cooking spray. Spray additional piece of plastic wrap to cover the top and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer and add gelatin to water to soak.
- While gelatin is soaking add remaining 1/4 cup water, and white sugar to sauce pan. Bring mixture to boil over medium heat for 1 minute. Add in softened cream cheese stirring until completely dissolved.
- Pour hot sugar and cream cheese mixture into gelatin and beat on high using a whisk attachment. Beat for 12 minutes or until mix is fluffy and forms stiff peaks. Add in dash of vanilla extract and mix until combined.
- Pour mixture into baking dish using a greased spatula to smooth top. Cover marshmallow mixture with remaining prepared plastic wrap, pressing down lightly to seal.
- Allow to rest for at least 4 hours, preferably overnight.
- When marshmallows have set, mix together cornstarch and powdered sugar in a dish. Using greased knife, or cookie cutter to cut the marshmallows and then dredge lightly in the cornstarch mixture. Shake off excess.
- If packaging the marshmallows for gifts be certain that they are stored in an airtight container. Keep time is 2 weeks.
Source: Cocoa adapted slightly from Brown Eyed Baker and Posh Little Designs. Marshmallows from Posh Little Designs.
Posted in Beverages, Gift Ideas, Holidays, Valentine's Day | Tags: cake mix, cocoa, cream cheese, dry milk powder, gelatin, marshmallows, powdered sugar, white chocolate | 8 Comments »
Valentine’s Funfetti 7 Layer Bars
What is a holiday without some festive Funfetti recipes? A holiday lacking a whole lot of fun, that’s what. So I took it upon myself to make sure you got your dose of Funfetti this Valentine’s Day with a 7-layer bar. I really enjoying making these bars, because it’s an easy way to use up things in the pantry leftover from a previous baking expedition. Such as cherry baking chips. And typical for 7-layer bars, these will disappear as magically as they appeared.
While we are on the subject of disappearing acts, I’ve learned something about portion sizes and their relation to how quickly they will get eaten. Take these bars for example. When I first brought them into work I had them sliced into 24 bars, but my labmates cut them into fourths in an effort to feel less guilty about eating such a decadent treat. Of course they were neglecting to notice that instead of eating one or two fourths of a whole bar, they were eating 6ish = 1.5 bars. If they had just eaten the bar as I had cut it originally, they would have actually consumed less of it! Yet somehow the guilt factor is different. The moral of the story? Ignorance is bliss (and now I know how to deceive them O:-) ).
One year ago: Sausage Lasagna Heart Calzone
Two years ago: Oreo Truffles
VALENTINE’S FUNFETTI 7 LAYER BARS
Makes 24 bars
Ingredients:
1 box Valentine’s Funfetti cake mix
1 egg
1/2 cup melted unsalted butter
3/4 cup miniature marshmallows
1/2 cup white chocolate chips
1/2 cup cherry baking chips
1 cup chopped Oreos (preferably with red filling)
3/4 cup chopped Cookies ‘n’ Creme candy bars
14 oz. can sweetened condensed milk
3 Tbsp sprinkles
Directions:
- Preheat oven to 350 degrees. Line a 13×9 inch pan with parchment paper, extending edges over the sides of the pan. Mist lightly with cooking spray.
- In a large bowl, combine the cake mix, egg and melted butter until a soft dough forms. Press into prepared pan in an even layer, and bake for 10 minutes.
- Remove from oven and immediately top with the marshmallows, white chips, cherry chips, chopped Oreos and chopped candy bars evenly. Drizzle the can of milk on top and then distribute the sprinkles evenly over the top.
- Return to the oven and continue to bake for 15-20 minutes or until the top is bubbly and golden. Allow to cool to room temperature before cutting into bars. Store airtight, at room temperature, for several days.
Source: Adapted from The Domestic Rebel.
Posted in Brownies & Bars, Desserts, Holidays, Valentine's Day | Tags: cake mix, Funfetti, marshmallows, oreo, sprinkles, sweetened condensed milk, white chocolate | 10 Comments »
Funfetti Cheesecake White Chocolate Brownies & Blogiversary Giveaway
Wanna hear something mind blowing? Today marks two years of The Spiffy Cookie! Two full years of rambling on and on about peanut butter, Ohio State football, funfetti, grad school, and cream cheese. And I am honored that you stuck around, devoting even a second of your time to look at my blog. It makes me feel like I am doing something right in my little spastic world. And since you seem to enjoy what I have to offer, I figured I would once again combine a few of my favorite things into a delicious treat for you in celebration! I made white chocolate brownies with some funfetti cheesecake flair!
But wait, that doesn’t look like brownies at all… Oh yea I almost forgot, I’m also giving away a box full of some of my favorite things!
- Reese’s peanut butter cups – should be a staple in every baking kitchen
- Birthday Cake Golden Oreo Fudge Cremes – celebrate!
- Baker’s Field Guide cookbooks – baking is cool
- Funfetti cake mix – <3
- No Pudge fudge brownies – absolute favorite boxed nonfat brownie mix
- Almond Nut Thins – snack time is tasty
- Spongebob shaped mac & cheese – because I am a kid at heart
- Dancing Pigs BBQ sauce – from on of my favorite BBQ restaurants here in Memphis
- Speculoos Cookie Butter – hello pureed cookies
- Speculoos Cookie Butter candy bar – Speculoos is stuffed into chocolate. Need I say more?
- Homemade hot cocoa mix – for those cozy on the couch by the fireplace nights
- Magnetic cupcake note pad – shopping lists just got cuter
- Pretty measuring spoons – don’t let these fall into the garbage disposal
- Coupon for a free pint of Ben & Jerry’s – since ice cream would melt in the mail
- Star shaped sprinkles – SPRINKLES! (not pictured because I failed to include them)
Now that is a box full of love if I’ve ever seen one. I wish I could provide one for every single one of my readers, but being a graduate student I unfortunately only have the one to giveaway. Do you think you have what it takes to win? Read on about the delicious brownies I made for you, and at the bottom of the post you will find a Rafflecopter widget to enter the giveaway!
One year ago: Funfetti Truffle Chocolate Cupcakes
FUNFETTI CHEESECAKE WHITE CHOCOLATE BROWNIES
Makes 20 bars
Ingredients:
FILLING
8 oz. reduced fat cream cheese
1/4 cup granulated sugar
1/4 cup white or yellow cake mix
1 egg yolk
1/2 tsp vanilla extract
1 Tbsp milk, optional
2 Tbsp sprinkles
BROWNIES
2-4 oz. (8 oz. total) Ghirardelli white chocolate bars
5 Tbsp unsalted butter
2 eggs
1 cup granulated sugar
2 tsp vanilla extract
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
Directions:
- Preheat oven to 350 degrees. Spray a 9×9 pan with baking spray and set aside.
- In a medium bowl, blend the cream cheese, sugar, and cake mix until smooth. Add the egg yolk and vanilla and mix until incorporated, adding 1 tablespoon of milk if desired. Fold in the sprinkles and set aside.
- In a medium saucepan combine butter and white chocolate. Melt then together over low heat, stirring frequently to prevent from burning. When white chocolate is just melted, remove from heat and stir together with a fork or whisk, getting them incorporated as much as possible. The butter will separate from the white chocolate, so just do your best.
- In a mixing bowl combine sugar, eggs and vanilla, beating until smooth. Pour in the white chocolate mixture and continue beating until smooth and combined.
- Add the flour, baking powder and salt and stir until just incorporated.
- Spread batter in prepared pan, top with dots of cream cheese mixture and swirl with a knife. Bake for 20-25 minutes until set.
- Remove and allow to cool completely before cutting into squares.
Source: Adapted from Cookies and Cups.
Posted in Brownies & Bars, Desserts, Giveaways | Tags: cake mix, cream cheese, sprinkles, white chocolate | 92 Comments »
Homemade Yellow Cake Mix
Boxed cake mix comes in handy for more things than just making cupcakes for a last minute party. Cake mix can also be used as the base of bars (such as the ones I posted yesterday), as an ingredient in pies, frosting, ice cream, and most popularly on my blog in different kinds of cake batter dips.
To use this homemade mix, I measured out 18.25 oz (about 2-1/2 cups) to use in place of a box of yellow cake mix indicated in yesterday’s bar recipe. And it worked great! Although I haven’t tried making an actual cake with it yet, at least I know it can work for recipes that call for it as one of their ingredients. I constantly have half-used boxes of cake mix from the creations that pop up in my kitchen.
This would likely also work to make gluten-free cake mixes since I know they make gluten-free all-purpose flour and cake flour. Just be sure to add some xanthan gum. To take it a step further, if you could find a lactose-free nonfat dry milk powder you could even make a lactose-free cake mix (using margarine instead of butter of course).
HOMEMADE YELLOW CAKE MIX
Makes 5 cups mix (equal to about 2 boxes of store bought mix)
Ingredients:
2 cups granulated sugar
1-1/2 cups all-purpose flour
1-1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 Tbsp baking powder
1 tsp salt
1 cup unsalted butter, cut in 1/2-inch cubes and cold
1 Tbsp vanilla extract
Directions:
- In the bowl of a food processor, combine the sugar, both flours, milk powder, baking powder and salt. Process for 15 seconds. Add the pieces of butter and lightly toss with a fork so they are coated with the flour mixture. Sprinkle the vanilla over the top. Pulse until the mixture is fine and crumbly, about 10 one-second pulses. Use immediately or store in an airtight bag or container in the freezer for up to 2 months.
Note: For instructions on how to make an actual cake with this mix, please visit Mel’s Kitchen Cafe.
Source: Brown Eyed Baker
Sweet Potato Dark Chocolate Bars
This month for the Secret Recipe Club, I was assigned to Finding Joy in My Kitchen. After digging through some delicious sounding recipes such as White Cheddar Macaroni and Cheese, Zucchini “Pizza”, and Healthier Caramel Apple Cheesecake Bars with Crumble Topping, I finally decided to make these sweet potato dark chocolate bars. It seems that I have not been able to get my fill of sweet potato lately.
These bars could have been made with pumpkins puree, which would have been easier because all I would’ve had to do is pop open a can. But I decided to go ahead and cook up some sweet potato and dig out my food processor to make puree. Was it worth it? Definitely. These bars are like sweet potato cheesecake, with a dense-cakey (almost sugar cookie-like) crust and a granola-dark chocolate topping. I have never used granola for a topping (only oats) and really enjoyed the extra crunch it added. I used one of my favorite store-bought granolas that has pumpkin seeds in it to complete the fall-ness of these bars.
Also, in the original post she wondered if this recipe would also work with a homemade yellow cake mix. So took up this challenge and went ahead and made my own homemade cake mix and used it in this recipe. Sure enough it worked! I’ll be sharing the recipe for the homemade mix tomorrow.
SWEET POTATO DARK CHOCOLATE BARS
Makes about 20 bars
Ingredients:
CRUST
1-18.25 oz. box yellow cake mix (homemade mix works too, about 2-1/2 cups)
4 Tbsp unsalted butter, room temperature
1 egg yolk
FILLING
2 cups sweet potato puree (could also substitute for pumpkin)
4 oz. reduced fat cream cheese, softened
1 egg white
1/4 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
TOPPING
1 cup granola (I used a store-bought granola with pumpkin seeds)
1/4 tsp cinnamon
1/2 cup dark chocolate chips
1 Tbsp unsalted butter, melted
Directions:
- Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan and set aside.
- In a large bowl combine the cake mix, butter and egg yolk together until it forms a ball of dough. Press into a the bottom of the prepared pan.
- In a medium bowl, combine sweet potato puree, cream cheese, egg white, sugar and spices. Mix well until most of the lumps are blended. Pour the sweet potato puree mix over the top of the crust.
- In a medium bowl, mix the granola, cinnamon and dark chocolate chips together. Add the melted butter to help the ingredients stick together. Sprinkle the topping over the sweet potato filling.
- Bake for 30-35 minutes, until a toothpick comes out clean. The sweet potato layer remains somewhat creamy and solidifies as it cools. Allow to cool completely and then refrigerate before cutting into bars (not necessary, but the bars cut cleaner if you chill them first).
Source: Adapted slightly from Finding Joy in My Kitchen
Posted in Brownies & Bars, Cheesecake, Desserts, Halloween, Holidays, Thanksgiving | Tags: cake mix, cinnamon, cream cheese, dark chocolate, granola, sweet potato | 17 Comments »
Funfettinutter Cupcakes for Two (or One Birthday Girl)
It’s my Birthday!! As in Erin’s birthday, not The Spiffy Cookie’s (that’s in November). And as usual all I can think of if what I am going to eat in order to celebrate. For lunch, we will be going out to a local bar called Bardog because they named their daily hot dog in my honor! Then later I will be enjoying a delicious margarita(s) with friends on Cafe Ole‘s patio and will probably prance around to other bars and restaurants in the Cooper/Young area.
But first (as always) I had to take care of dessert. These cupcakes have been a brainchild of mine for several weeks now. Waiting until this week to make them was pretty much torture, but they were totally worth the wait. Ever since Liz over on Little Bitty Bakes introduced the idea of a funfettinutter, I have been obsessed. First I made a pie, and now these cupcakes! They were the prefect Birthday treat combining two of my favorite things – peanut butter and Funfetti. Happy Birthday to me indeed!
I decided to use a cupcake recipe for two instead of making a huge batch. In retrospect I really wish I had extras of these but it was fun to try, and I can always upscale the frosting and filling for a full-sized recipe later on. Unfortunately my cupcakes stuck a bit to the liners. I don’t know if it was a problem with the liners themselves, or something I did wrong in preparing the cupcakes. But I also thought that the cupcakes could’ve stood being a bit sweeter. Maybe they simply had too much competition with the frosting. White chocolate peanut butter AND marshmallow fluff? Guess it shouldn’t be a surprise that the cupcakes ended up being more of a vehicle. The only thing that could’ve made that frosting better would’ve been the addition of cream cheese (why am I just thinking of that now!?).
I even used my new favorite way to frost cupcakes – a large cookie scoop! Makes frosting a snap, and once you dunk it into a bowl on sprinkles no one will ever know the difference. And how could I forget to talk up that wonderful ooze of filling when you bite into them? It’s as if you underbaked the cupcake so that there is still raw batter inside. Oh be still my heart.
I share my birthday today with Amanda (Amanda’s Cookin’)and Amy (Fearless Homemaker) so send them happy wishesas well. And in case this day wasn’t already awesome enough it’s also Star Wars day! Don’t forget to wish “May the fourth be with you” to everyone so that you look incredibly nerdy cool.
One year ago: Peanut Butter Cup S’mores Ice Cream
FUNFETTINUTTER CUPCAKES FOR TWO
Serves 2
Ingredients:
FROSTING
2 Tbsp unsalted butter, room temperature
2 Tbsp Peanut Butter & Co’s White Chocolate Wonderful peanut butter
1/8 tsp vanilla extract
1-1/2 tsp milk
1/2 cup powdered sugar
2 Tbsp marshmallow creme
CUPCAKES
1 Tbsp canola oil
1 Tbsp milk
1 egg white
1/2 tsp vanilla extract
2 Tbsp sugar
1/4 cup all-purpose flour
1/2 tsp baking powder
1 Tbsp sprinkles
FILLING
2 Tbsp dry Funfetti cake mix
1 Tbsp water
Directions:
- Preheat oven to 350 degrees, and line a cupcake pan with two liners, set aside.
- In a medium bowl, beat the butter, peanut butter, vanilla and milk on low until well blended. Slowly add the powdered sugar and beat on low until blended, then for 2 minutes at medium speed until light and fluffy. Fold in the marshmallow creme until just incorporated. Cover and place in refrigerator while you prepare the cupcakes.
- In another medium bowl, beat the oil, milk, egg white, vanilla and sugar together. Add the flour and baking powder, followed by the sprinkles – do not overmix. Pour into cupcake liners and bake for 15 minutes or until tester comes out clean. Allow to cool before frosting.
- While the cupcakes are baking, in a small bowl, combine the filling ingredients and refrigerate. Once the cupcakes have cooled, cup out a small crater in the tops of both cupcakes and fill with prepared Funfetti cake mix filling. Frost and top with sprinkles, if desired.
Source: Frosting downsized from Confessions of a Cookbook Queen, cupcakes from Chocolate and Carrots, filling from Litty Bitty Bakes.
Posted in Cupcakes, Desserts | Tags: cake mix, Funfetti, marshmall creme, peanut butter | 25 Comments »
Funfetti-Peanut Butter Layer Pie
I am seriously living in the holidays-recently-past. I promise we will get into Easter things soon, but for now let’s discuss this pie I made for Pi(e) Day. I didn’t post this recipe on the actual day since I had more important things to talk about on March 14th, but this pie still spent lots of time in my belly that day.
After trying Little Bitty Bakes’ funfettinutter sandwich I fell in love with the combination. How did I not think of this sooner? It’s two of my favorite things all in one – funfetti cake batter and peanut butter! And I don’t plan on getting tired of it anytime soon (consider this your warning). I wanted to see what other creations I could make out of this duo and the first thing that came to mind was a layer pie, similar to the chocolate chip-peanut butter layer pie. The Funfetti flavors actually came out stronger than the peanut butter but I still loved this pie down to the very last bite. But I am curious how it would taste if I used a creamier peanut butter layer such as seen in my peanut butter pie.
What other ways do you think I should combine Funfetti and peanut butter?
One year ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce
FUNFETTI-PEANUT BUTTER LAYER PIE
Serves 8
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup white sugar
1-1/2 cups all-purpose flour
1 cup white cake mix
1 tsp vanilla extract
1/8 tsp salt
1/3 cup milk
2 Tbsp sprinkles, plus more for garnish
1/2 recipe pie crust, or 1 refrigerated pie crust
1 roll (16.5 oz) refrigerated peanut butter cookie dough
1 square vanilla candy coating (bark), melted
Directions:
- Heat oven to 350 degrees with racks placed on the bottom and middle.
- In medium bowl, beat together butter and sugar using an electric mixer until combined. Add flour, cake mix, salt, and vanilla and mix thoroughly. Add milk until incorporated. Mix in sprinkles by hand. Set aside.
- Roll out pie crust and fit into a ungreased 9″ pie pan (I actually used a tart pan). Spoon in the cake batter mixture and spread evenly (should fill the pie about halfway).
- Roll out the cookie dough into a 9 inch circle, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.
- Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Allow to cool completely.
- Drizzle melted chocolate over the top, garnish with more sprinkles, and then refrigerate. Serve chilled or at room temperature.
Source: Adapted from my Chocolate Chip-Peanut Butter Layer Pie, with the Funfetti layer adapted from The Girl Who Ate Everything.
Posted in Desserts, Pies | Tags: cake mix, Funfetti, milk, peanut butter, white chocolate | 23 Comments »
